I have to be honest – when I saw this
recipe in my Taste of Home pie book, I decided to make it only because of its
quirky name. It turned out to be a favorite though, despite a few mishaps!
Why is it called bumbleberry, you might
ask? There is no such berry as a “bumbleberry,” after all. But after a little
research (and the reading of a cute little story), I can give a few answers…
|
Our grandpa said, "It looks like someone went waterskiing across this pie!" |
“According to Grandpa, bumbleberries are burple and binkel
berries that grow on giggle bushes, so named because they giggle when the
berries ripen and the bush begins to quake, and at the precise moment that they
ripen, they giggle. If you were to eat a berry while it was giggling, you would
spend the rest of your life giggling!”
Bumbleberries refers to a random mix of
berries that are in season – ones you might “bumble” upon, ones that need to be
used up. (We used some frozen raspberries.) Many times bumbleberry recipes also
include apples and rhubarb (we used those too).
However, the original bumbleberry
recipe was invented over 50 years ago in a little restaurant, also called
Bumbleberry, which still exists in Springdale, Utah. The actual recipe is a
closely guarded secret, but you can still buy jams and jellies made from the
original recipe.
I’ve never tasted that original recipe,
but this was pretty awesome – and not too difficult either. We used these
ingredients…
The first thing to do is thaw the
fruit, if you’re using frozen. That tends to be cheaper (and actually fresher
in the long run, since it was frozen when it was fresh), and when it’s baked
into a pie, you can’t even tell it used to be frozen. (See the note at the bottom
of the recipe about frozen rhubarb.)
Cut up all the fruit (I love my nifty
apple corer-peeler-slicer!)…
…and combine!
Add sugar and cornstarch.
This time, we took a break from our tried-and-true recipe to experiment with a new no-roll pie
crust recipe, using milk & oil instead of Crisco. Ummm… it wasn’t as
successful as we had hoped. It tasted great, but the consistency was difficult
to work with – we had to shape it to fit the pan.
Then we filled it up with our yummy
bumbleberry filling!
The top crust ended up needing to be
rolled out after all.
And then it crumbled apart when we tried to
pick it up... So this is what we ended up with! Not the prettiest, but at least
it would taste good!
It was kinda soupy inside, since we
didn’t let it set long enough, so we served it in bowls and ate it like a
cobbler!
1 ¾ cups sugar
5 T. cornstarch
3 cups chopped fresh or frozen rhubarb, thawed*
1 medium tart apple, peeled and chopped
1 cup fresh or frozen raspberries
- In a large bowl, combine sugar and cornstarch. Stir in
rhubarb, apple, and raspberries; toss gently to coat. Let stand for 15 minutes.
- Line a 9-inch pie plate with bottom pastry; trim to 1 inch
beyond edge of plate. Spoon filling into crust. Roll out remaining pastry to
fit top of pie. Cut slits in pastry. Place pastry over filling; trim, seal, and
flute edges. Cover edges with foil.
- Bake at 375 degrees for 25 minutes. Remove foil and bake 30-35
minutes longer or until crust is golden brown and filling is bubbly.
* If using frozen rhubarb, measure rhubarb while still frozen,
then thaw completely. Drain in a colander, but do not press liquid out.
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